Beef Stir Fry

A bold and flavour-packed stir fry combining tender beef with the aromatic heat of Kursat’s Garlic Paste, Ginger Paste and Red Chilli Paste. This quick dish delivers restaurant-style flavour in minutes and is perfect served with rice or noodles.

Ingredients

• 400g beef steak (sirloin, rump, or frying steak), thinly sliced

• 1 tbsp Kursat’s Garlic Paste

• 1 tbsp Kursat’s Ginger Paste

• 1–2 tsp Kursat’s Red Chilli Paste (adjust to taste)

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 medium carrot, thinly sliced

• 2–3 pak choi, chopped

• 2 tbsp soy sauce

• 1 tbsp vegetable or sunflower oil

• 2 servings steamed rice (about 200g uncooked)

• Salt and black pepper to taste

Optional garnish:

• Fresh coriander leaves

Method

1. Heat 1 tablespoon of oil in a large pan or wok over high heat.
Add the beef in a single layer and cook for 1–2 minutes until browned. Remove from the pan and set aside.

2. Add the onion, pepper, and carrot to the pan. Stir fry for 2–3 minutes until slightly tender.
Add the pak choi and stir fry for another 1–2 minutes.

3. Return the beef to the pan. Add the garlic, ginger, and red chilli pastes along with the soy sauce. Stir everything together for 1–2 minutes until evenly coated and heated through.

4. Plate the rice and top with the beef stir fry. Garnish with fresh coriander if desired.